Shake It Up: It's The Not Your Typical Kale Salad Recipe

Tiffany June 5, 2018

Let’s not exclude our vegan friends from the cookout! VBQ maps out everything you need to throw the ultimate vegan barbecue from starters like this kale salad to desserts.

Tip: Red beets are also well suited to this kale salad. Blanch the slices 2 minutes longer.

Reprinted with permission from VBQ

It’s The Not Your Typical Kale Salad Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Level of Difficulty: Easy
Serving Size: 4

Ingredients

Salad

1 medium Chioggia beet
6 ounces kale
1 carrot
2 cups shredded red cabbage

Dressing

3 tablespoons peanut butter
juice of 1/2 lemon
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 teaspoon maple syrup
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper

Directions

For the salad

Thinly slice the beet and tear the kale leaves into bite-size pieces.
Cut the carrot into matchsticks. Blanch the vegetables for 2 minutes and refresh in ice water. Drain well.
For the dressing, combine the ingredients with 1/4 cup plus 2 tablespoons (90 ml) water in a blender and process until smooth.
Pour the dressing over the salad, mix well and refrigerate for 30 minutes before serving.